This exhibition catalogue examines the detailed points of contact between
art and cuisine in essays and interviews. In addition, recipes from the participating artists offer a glimpse into the kitchens of the art world.
"Equator + North Pole" or "Candied atmospheric electricity"! These, and no other, were the names of dishes that Italian Futurists put on the menu at the "Tavern of the Holy Palate" in the early 1930s. "Do not eat, only look and smell"—that is the instruction given by Ben Heinrich and Lukas Pürmayr for their current "Recipe for the Hemlock Cup."
Alongside the diverse works of many artists, the publication accompanying the exhibition "Delicatessen. Between Art & Cuisine" at Kunsthalle Nürnberg looks at their recipe suggestions and their fondness for restaurants as an extended workbench—whether historical positions such as those of
Daniel Spoerri,
Allen Ruppersberg, Pierro Manzoni,
Dieter Roth and
Gordon Matta-Clark or the contemporary ones of Thomas Friemel and Michael Riedel,
Carsten Höller, Sonja Alhäuser, Boris Becker, Tobias Hantmann, Candida Höfer,
Martin Parr, Wolfgang Stehle, Walid Raad and many more.
Besides questions of creativity, where art and cooking have without doubt always been thought of in parallel, it is also about rituals and ceremonies in our food culture. For in recent decades food has attained outright pop status: cookery shows everywhere, on every TV channel, posts and selfies on social media, and masses of likes.
